Warm-Spiced Pickled Beets & Pearl Onions

These aren't your average, overly sweet canned beets. The jar in the image features a gorgeous, aromatic blend of earthy beets, pearl onions, warm ginger, cinnamon, and whole spices.

Traditional pickled beets are packed with cups of white sugar, but this low-carb, keto-friendly refrigerator version swaps in a keto-safe sweetener. It delivers that perfect balance of tangy, sweet, and spiced without the sugar spike.

🧅 Warm-Spiced Pickled Beets & Pearl Onions

This is a quick "refrigerator pickle" recipe, meaning no complex canning equipment is required. They will keep beautifully in the fridge for up to 3 weeks.

• Prep time: 15 minutes

• Cook time (beets): 30–40 minutes (or use pre-cooked beets to save time)

• Yield: Two 1-pint (16 oz) jars

Ingredients

The Base:

• Beets: 3 medium beets, washed and trimmed

• Pearl Onions: 1 cup peeled pearl onions (fresh or frozen/thawed)

• Vinegar: 1 cup apple cider vinegar (or white vinegar)

• Water: $\frac{1}{2}$ cup water

• Sweetener: $\frac{1}{3}$ cup granular allulose or erythritol (adjust to taste)

• Salt: 1 tsp coarse sea salt or pickling salt

The Aromatics (per jar):

• Ginger: 3 to 4 thin slices of fresh ginger root

• Cinnamon: 1 small cinnamon stick

• Coriander Seeds: $\frac{1}{2}$ tsp whole coriander seeds

• Black Peppercorns: $\frac{1}{2}$ tsp whole black peppercorns

• Optional: 1 whole clove or 1 star anise for extra warmth

Step-by-Step Instructions

Step 1: Cook the Beets

1. Place the whole, unpeeled beets in a pot and cover them with water. Bring to a boil, lower the heat to a simmer, and cook for 30 to 40 minutes until tender when pierced with a fork.

2. Drain and let them cool. Once cool enough to handle, the skins will easily slide off under cold running water.

3. Cut the peeled beets into bite-sized cubes or wedges.

Step 2: Prep the Onions & Spices

1. If using fresh pearl onions, blanch them in boiling water for 1 minute, slice off the root ends, and squeeze them out of their skins. If using frozen, simply thaw them.

2. Divide your spices evenly between two clean, warm glass pint jars: put the ginger slices, cinnamon sticks, coriander, and peppercorns right at the bottom of each jar.

3. Pack the cubed beets and pearl onions tightly into the jars over the spices.

Step 3: Make the Brine

1. In a small saucepan, combine the vinegar, water, low-carb sweetener, and salt.

2. Bring to a low simmer over medium heat, stirring just until the sweetener and salt are completely dissolved.

Step 4: Fill and Chill

1. Carefully pour the hot brine over the beets and onions, ensuring they are completely submerged. Leave about $\frac{1}{2}$ inch of headspace at the top of the jar.

2. Tap the jars gently on the counter to release any trapped air bubbles.

3. Put the lids on tight and let the jars cool to room temperature on the counter.

4. Transfer to the refrigerator. Let them cure for at least 24 to 48 hours before eating so the spices can deeply infuse the beets.

💡 Serving Ideas

• Keto Goat Cheese Salad: Toss these warm-spiced beets with fresh arugula, crumbled goat cheese, and toasted walnuts, then drizzle with olive oil.

• Charcuterie Boards: The acidity and warming spices of these pickles cut beautifully through rich meats and cheeses.